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By EMItY RAYMOND. 








BLADE PRINTING & PAPER CO.. STATIONERS, TOLEOO. 















Copyright, 1885. 



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reakfasU g ills^nf 4- fare^ 


gib OOD cookery may be justly classed as a “ fine 
art,” and it is a high calling, indeed, to study the 
principles of nutrition, and the elements necessary to 
sustain our precious life. For we must know that so 
intimate is the relation between moral and physical 
laws, that the latter cannot be knowingly disregarded 
without doing violence to the former. 

A new saying has been recently uttered which is, 
“ it is a sin to be sick,” therefore every law relating to 
health should be scrupulously and conscientiously ob¬ 
served. Individual temperaments vary, and circum¬ 
stances vary as much, so that set rules cannot be laid 
down which will be equally well adapted to all persons. 
That which would be an impoverished diet for one, 
might amply supply all the alimentary needs of 
another, consequently individuals must apply general 
principles to their own special cases. 


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Breakfast Bills of Fare. 


One fact must be remembered—that the appetite 
craves “ variety,” and frequent change in the articles 
of food. Long continued sameness begets disgust for 
kinds of food that may have been relished at first. By 
variety is not meant a great number of dishes at one 
meal, but a change in the dishes of food prepared from 
day to day. 

Many ladies have remarked that it was harder for 
them to plan a “good breakfast,” than to carry on all 
the other work of housekeeping. I have also observed 
that many good mothers do not realize that the first 
meal of the day should be ample and inviting for the 
whole household. 

It is a settled fact that to be in good health, one 
should be hungry in the morning. The old idea that 
“ anything ” will do for breakfast, has caused many a 
man to be led unwittingly to take the first step toward 
the drunkard’s doom. No person should leave their 
place of abode, until they have “ broken their fast of 
the night ” by a nourishing breakfast. If not, at 
about eleven o’clock the feeling of faintness comes on, 
and the “ free lunch ” saloon or neighboring restaur¬ 
ant with its inviting “ bill of fare,” is irresistible to the 
hungry one, and sooner or later the habit is fixed, and 
“ home dinners ” are left for wife and children to pick 
up, or eat alone, while father is only satisfied with 
eating at the Lunch Counter or Club House, where a 



Breakfast Bills of Fare. 


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nice social hour with kindred spirits is enjoyed. Ills 
of the school-room, too, have been traced to the need of 
a nourishing breakfast instead of over study. A good 
rule in some homes is, that no child can go to school or 
work, until a breakfast has first been eaten ! If one is 
not hungry a physician should be consulted to restore 
a normal condition of the system, for it is only by the 
process of the assimilation of the food that the growth 
and maintenance of the body is- effected. It is also a 
fact that it is by the best food that the desired end can 
be most readily and perfectly attained. 

After dwelling much upon the science of cookery, 
which is being brought rapidly to the front by teach¬ 
ing, I have arranged my “ twenty-eight good break¬ 
fasts,” with a scientific fitness in the articles contained 
therein, and have not attempted to tell how to cook 
them, as I consider the very arrangement as “ half the 
battle.” Hoping, therefore, that all who buy and use 
the little book will remember and obey my first rule, 
which is, “ Always plan your breakfast with and from 
the previous dinner, especially if you have roasted 
meats, and never wait until morning to ‘ get up the 
breakfast.’ ” One half hour will give ample time for 
cooking each breakfast, but remember that all mushes 
or porridge must be cooked the day before and re¬ 
heated, as most of them need two good hours steady 
cooking. Eolls and twisted bread are also baked the 



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Breakfast Bills of Fare. 


day before and simply heated over, but corn bread ? 
muffins, pop overs, soda biscuit, &c., are made fresh. 
Hash, too, must be prepared over night; likewise cro¬ 
quettes. 

Kipe fruit should always be eaten with the breakfast 
in the order as they ripen, when available, for fruit is 
golden in the morning, silver at noon, but leaden at 
night. 

Stewed fruit, in absence of fresh fruit or melons, 
should find a place on every breakfast table. 

Warm plates should be the rule whenever hot food 
is used. 

Coffee, chocolate and tea are not injurious. Each has 
nerve-bracing qualities, and the best is the most econ¬ 
omical. Never allow sloppy mixtures of either. There 
is no reason for a poor cup to be poured at table. 

In concluding remarks will say, that sugar should 
always be passed with fresh fruit, as many persons like 
to dip it in sugar as they eat it. With the various por¬ 
ridges, cream and sugar are expected as a matter of 
course : also, any additional or substituted food is in 
order, but if one will faithfully try what I present for 
one twenty-eight days, they will endorse the same as 
good temperance breakfasts, and repeat them. 

E. R.. 

1885. 



Breakfast Bills of Fare. 


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Breakfast No. i. 

Oranges or Apples. 

Sirloin Beefsteak. Smothered Oysters. 
Potatoes, a la Creme. Corn Bread. 
Doughnuts. Coffee. 


Breakfast No. 2. 

Oatmeal Porridge. 

Lamb Chops. Fried Potatoes.^ 

Hot Biscuit. 

Warm Apple Sauce. 

Cookies. Chocolate. 


Breakfast No. 3. 

Yeal Cutlet. Saratoga Potatoes. 

Bice Croquettes. 

Stewed Peaches. Hot Bolls. 
Crullers. Coffee. 


Breakfast No. 4. 

Farina, with Cream. 

Fricasseed Chicken. 

Potato Croquettes. Lettuce or Water Cress. 
Warm Cinnamon Bolls. Bread. 

Coffee. 






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Breakfast Bills of Fare. 


Breakfast No. 5. 

Calf’s Liver and Bacon. 

Potato Hash. Fried Mush. 

Stewed Apples. Yienna Bread. 
G-inger Snaps. Chocolate. 


Breakfast No. 6. 

Oatmeal Mush. 

Fried Fresh Fish. 

Beef Croquettes. Stewed Potatoes. 
Warm Twisted Bread. 
Molasses Cookies. Coffee. 


Breakfast No. 7. 

Melons or Fruit. 

Fried Sweetbreads. Potato Balls. 

Buttered Toast. Boiled Eggs. 

Muffins. Coffee. 


Breakfast No. 8. 

Hominy, with Cream. 

Ham and Eggs. 

Potato Hash. Stewed Fruit. 

G-riddle Cakes, or Fritters. 
Chocolate. 







Breakfast Bills of Fare. 


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Breakfast No, 9. 

Pork Steak. Shirred Eggs. 

Potatoes, fried. 

Buckwheat Oakes, Maple Syrup. 
Cookies. Coffee. 


Breakfast No. 10, 

Oatmeal. 

Broiled Shad or Mackerel. 

Boiled Potatoes. Crisp Cucumbers or Radishes. 
Warm Biscuit. Meat Croquettes. 

Coffee. 


Breakfast No. 11. 

Oranges or other Fruit. 

Minced Veal on Hot Toast. 

Potato Croquettes. Scrambled Eggs. 

Boston Brown Bread. 

Crullers. Chocolate. 


Breakfast No. 12. 

Oatmeal. 

Corned Beef Hash. Radishes. 

Baked Omelette. Warm Apple Sauce. 

Graham Bread. Coffee. 






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Breakfast Bills of Fare. 


Breakfast N®. 13. 

Oranges or Melons. 

Scrambled Eggs. Beef Croquettes. 

Saratoga Potatoes. 

Griddle Cakes, Maple Syrup. 

Bread. Coffee. 


Breakfast No. 14. 

Warm Stewed Rice. 

Codfish Balls. Potatoes a la Creme. 
Warm Twisted Bread. Cranberry Sauce. 

Ginger Cookies. Chocolate. 


Breakfast No. 15. 

Oatmeal Mush. 

Frizzled Beef. Potato Hash. 

Stewed Fruit. Coffee Bread. 
Black Tea or Coffee. 


Breakfast No. 16. 

Fine Hominy. Strawberries. 
Broiled Spring Chicken. 

Potatoes Creamed. Sweet Potatoes fried. 

Vienna Rolls or Muffins. 

Coffee. 






Breakfast Bills of Fare. 


Breakfast No. 17. 

Oatmeal, with Cream. 

Yenison Steak. Baked Potatoes. 

Warm Cranberry Sauce. 

Hot Bolls or Johnny Cake. 
Cookies. Chocolate. 


Breakfast No. 18. 

Codfish cooked in Cream, with Eggs. 
Boiled Potatoes. Rice Croquettes. 

Sweet Fruit Pickle. Warm Bread. 

G-inger Cakes. Coffee. 


Breakfast No. 19. 

Oranges. 

Fried Oysters. Saratoga Potatoes. 

Lettuce or Water Cress. 

Yeal Croquettes. Hot Buns. 
Molasses Cookies. Coffee. 


Breakfast No. 20, 

Wheaten Grits. Buttered Toast. 

Stewed Meat from previous dinner 
Baked Eggs. Fritters, with Syrup. 

Cocoa or Broma. 






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Breakfast Bills of Fare. 


Breakfast No. 21. 

Graham Mush. 

Poached Eggs on Toast. 

Fish Croquettes. Scalloped Apples. 

Radishes or Onions, with salt. . 
Ginger Snaps. Coffee. 


Breakfast No. 22. 

Farina, with Cream. 

Stewed Sweetbreads. Potato Croquettes. 

Omelette. Radishes. 

Warm Apple Sauce. Brown Bread. 
Crackers. Coffee. 


Breakfast No. 23. 

Oatmeal Porridge. 

Yeal Hash. Lost Bread. 

Boiled Eggs. Crullers. 

Coffee. 


Breakfast No. 24. 


Fruit. 

Oysters on Toast. Beef Hash. 

Hominy Croquettes. 

Fried Potatoes. Graham Gems. 

Cranberries. Chocolate. 







Breakfast Bills of Fare. 


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Breakfast No. 25. 

Oranges or Figs. 

Fried Meat, in Batter. Stewed Potatoes. 

Pice Griddle Cakes. 

Doughnuts. Coffee. 


Breakfast No. 26. 

Oatmeal Porridge. 

Minced Ham. Potato Croquettes. 

Buckwheat Cakes. 

Ginger Snaps. Chocolate. 


Breakfast No. 27. 


Blackberries. 

Breaded Yeal. Cream Potatoes. 

Water Cress or Cucumbers. 

Lost Bread. Coffee. 


Breakfast No. 28. 


Pipe Pears or Peaches. 

Crushed Wheat. 

Porterhouse Steak. Fried Sweet Potatoes. 
Stewed Mushrooms. 

Pop Overs. Cocoa or Coffee. 






12 


Breakfast Bills of Fare. 


A Summer Breakfast Party. 

Melons. 

Fried Perch or Trout. Sauce Tartare. 

Coffee, or Tea and Chocolate. 
Young Chickens, Stewed in Cream. 
Saratoga Potatoes. 

Poached Eggs, on Toast. 

Fillets of Porterhouse Steak. 
Tomatoes, with Mayonaise. 

Sliced Peaches. 




















